Pot-stewed crayfish-flavor marinade and application method thereof

A lobster and flavor technology, applied in the directions of food ingredients as taste improvers, food ingredients as taste improvers, food science, etc. Rotten, simplify operation, maintain the effect of nutrients

Inactive Publication Date: 2018-12-07
苏州闻达食品配料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Their disadvantage is that the operator will spend a lot of time processing raw materials, and will be restricted by the production season and quantity of raw materials, and the scope of use will be limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The marinade for making prawns is composed of: 300 parts of white sugar, 150 parts of salt, 40 parts of monosodium glutamate, 80 parts of shrimp powder, 10 parts of vinegar powder, 5 parts of acetylated distarch adipate, 8 parts of star anise, 4 parts of tangerine peel, 12 parts of cinnamon, 6 parts of grass fruit, 3 parts of Angelica dahurica, 10 parts of amomum, 5 parts of clove, 15 parts of cumin powder, 8 parts of pepper powder, 6 parts of galangal powder, nutmeg powder 4 parts, 10 parts of ginger powder, 10 parts of licorice powder.

[0018] Let's take prawns as an example. The steps of marinating prawns are as follows:

[0019] Clean the prawns, drain the water, remove the shrimp lines, weigh according to the weight ratio of prawns: marinated crayfish flavor: water = 100:5:10, mix the marinated crayfish flavor and water well Make into a marinade. Put the prawns into the marinating liquid, stir them evenly, and marinate them at 0-4°C for 4 hours, so that the tast...

Embodiment 2

[0021] The braised crayfish flavor marinade used to make crayfish consists of: 400 parts of white granulated sugar, 200 parts of table salt, 80 parts of monosodium glutamate, 20 parts of shrimp powder, 2 parts of citric acid, and 1 part of xanthan gum. The spices include the following: Components in parts by mass: 10 parts of star anise, 5 parts of tangerine peel, 10 parts of cinnamon, 6 parts of grass fruit, 5 parts of Angelica dahurica, 8 parts of amomum, 4 parts of clove, 12 parts of cumin powder, 14 parts of pepper powder, galangal 7 parts of ginger powder, 3 parts of nutmeg powder, 8 parts of ginger powder, and 6 parts of licorice powder.

[0022] Taking crayfish as an example, the steps of pickling crayfish are as follows:

[0023] Clean the crayfish, remove the shrimp meat, drain the water, weigh according to the weight ratio of crayfish: marinated crayfish flavor marinade: water = 100:5:10, mix the marinated crayfish flavor marinade with water Mix evenly into a marina...

Embodiment 3

[0025] The spice marinade used to make shrimp consists of: 350 parts of white sugar, 130 parts of salt, 70 parts of monosodium glutamate, 60 parts of shrimp powder, 3 parts of lactic acid powder, and 1 part of guar gum. The spices include the following: Components in parts by mass: 5 parts of star anise, 6 parts of tangerine peel, 10 parts of cinnamon, 10 parts of grass fruit, 7 parts of Angelica dahurica, 4 parts of amomum, 2 parts of clove, 10 parts of cumin powder, 13 parts of pepper powder, galangal 6 parts of ginger powder, 4 parts of nutmeg powder, 12 parts of ginger powder, and 10 parts of licorice powder.

[0026] Let's take shrimp as an example, the steps of marinating shrimp are as follows:

[0027] Clean the shrimps, drain the water, weigh according to the weight ratio of shrimps: marinade with marinated crayfish flavor: water = 100:5:10, mix the marinade with marinated crayfish flavor and water to make a marinade. Put the shrimps into the pickling liquid, stir wel...

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PUM

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Abstract

The present invention discloses a marinade formula, in particular to a pot-stewed crayfish-flavor marinade and an application method thereof. The pot-stewed crayfish-flavor marinade comprises main materials and spices. The main materials comprise the following components in parts by mass: 200-400 parts of white granulated sugar, 100-200 parts of salt, 40-100 parts of monosodium glutamate, 20-100 parts of shrimp powder, 1-10 parts of pH value regulator and 1-5 parts of a thickening agent; and the spices comprise the following components in parts by mass: 2-15 parts of star anise, 2-15 parts ofdried tangerine peel, 2-15 parts of cassia bark, 2-15 parts of tsaoko amomum fruits, 2-15 parts of dahurian angelica roots, 2-15 parts of villous amomum fruits, 2-15 parts of clove, 2-15 parts of fennel powder, 2-15 parts of Chinese prickly ash powder, 2-15 parts of lesser galangal rhizome powder, 2-15 parts of nutmeg powder, 2-15 parts of raw ginger powder and 2-15 parts of licorice powder. Not only the marinade has a characteristic flavor, but also the manufacturing process is greatly simplified, and the working efficiency is improved. The prepared crayfish-flavor product is good in color, fragrance and taste, and leaves an infinite aftertaste. The method not only can provide a special delicacy, but also can prepare a crayfish taste by using different food materials.

Description

technical field [0001] The invention relates to a marinade formula, in particular to a braised crayfish-flavored marinade and a using method thereof. Background technique [0002] At present, there are many crayfish products with various flavors on the market, such as thirteen-flavored crayfish, garlic crayfish, original flavor crayfish, etc., but these products use crayfish as the basic raw material and are equipped with different ingredients. Cooking forms such as frying, marinating, and stir-frying are presented to consumers as a dish. Their disadvantages are that operators spend a lot of time processing raw materials, and are restricted by the production season and quantity of raw materials, and the scope of use is also limited. [0003] At present, with the acceleration of the pace of life, people's living standards are getting higher and higher, people's requirements for food quality are also constantly improving, and their demand for taste is also getting higher and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L27/20A23L17/40
CPCA23V2002/00A23L17/40A23L27/00A23L27/10A23L27/20A23V2200/14A23V2200/16
Inventor 张文
Owner 苏州闻达食品配料有限公司
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